Tag Archives: Burrata

May 4, 2013 · 7:00 am

Nickel City Chef = I’m sold on fine dining in Buffalo (yep, time to forgo those wings)

The Coin Toss

The Coin Toss between Chef Forster and Chef Goetz

If you get sweaty palms watching  the cooking intensity of Iron Chef you’ll know how excited I was to be part of the 5th annual Nickel City Chef cook-off in Buffalo this year.  Taking place over four weekends, I was asked to be a judge for the final competition on April 14th.
Chef Adam Goetz and sous-chef trying to beat the clock.

Chef Adam Goetz and sous-chef  Adam Cook trying to beat the clock.

The chefs in the challenge both wield impressive resumes of training and cooking internationally and across the US. Chef Adam Goetz who was days away from opening a new resto called Crave has previously been Executive Chef Saucier at the Waldorf Astoria Hotel.
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Challenging Chef Edward Forster of Mike A @ Hotel Lafayette has trained under chef Jean-Georges Vongerichten at Vong’s in London and been sous-chef under Chicago’s Graham Elliott.
The beautiful kitchen turned studio where the Nickle City Chef Competiton was held

The beautiful kitchen turned studio where the Nickle City Chef Competiton is held

The event took place in stunning and  fully restored turn-of-the-century warehouse on Buffalo’s west side.  My fellow judges were fellow Torontonian Chef John Horne of Canoe (@ChefHorne) and Buffalo Spree journalist/food writer Alan Bedenko  (@buffalopundit).

The judges- with John Horne of Canoe and Buffalo Spree journalist/food writer Alan Bedenko

Organized by  Feed Your Soul Productions which was founded by food writer Christa Glennie Seychew, I spoke to Christa about the food scene in Buffalo-and what she hopes to achieve through the competition.
What do you want people to know about the food scene and chefs in Buffalo?
I want visitors to understand that while we may be known for chicken wings, limiting the understanding of our food scene to a common bar snack is not unlike assuming NYC is made of nothing but pizza. We share the same terroir as Ontario, so those restaurants that focus on local, seasonal fare are as adept and capable as a good Toronto restaurant. We also have more independent restaurants per capita, than many other cities our size, with very few chains located within the city limits. An abundance of young, engaged, well-traveled chefs have returned to open their own restaurants here, and while it may not obvious to those who come to Buffalo to see a game or shop at the mall, there is a groundswell of passion here for the excellent dining experiences that can be had.
What frustrates you about people’s perception of the Buffalo culinary scene?
It makes me sad to think that visitors choose to eat at chain restaurants. If I thought that Toronto was only the few blocks surrounding the Air Canada Centre or the inside the Eaton Centre, I’d have missed out on so many amazing, delicious meals! And while it would be wrong of us not to embrace the Buffalo chicken wing as part of our city’s edible history, it is not the summation of our region.

What is your goal with Nickel City Chef?

Nickel City Chef seeks to showcase Buffalo’s culinary talent, giving a proper stage to our hardworking chefs and skilled farmers.

The secret ingredient was fresh cheese: mozzarella and burrata from Nickel City Cheese and Mercantile

Felix picking cheese at Nickle City Cheese

Felix making choices at Nickel City Cheese

 As for the menu, here it is.  Both were outstanding, especially given the limited time but Chef Edward Forster won the competition…this time.

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Nickel City Chef Adam Goetz, Crave
Nickel City Sous Chef DJ Cook

Course 1:

adam 1

Fresh Mozzarella and OrangeAgnolotti
Braised swiss chard, tomato, pecans, brown butter

Crispy Sweetbreads
Pancetta, fine herbes, carrot mousse, peppered buratta medallion
adam 2

Course 2:

Rack of Lamb
Burrata polenta, asparagus, red pearl onion, spicy squash, beech mushroom, fried mozzarella, tomato beurre rouge, herbed burrata quenelle

adam 3

Course 3:
Cheese Course
Buratta, wild mushroom crostini, tomato strawberry chutney, herbed parmesan shortbread, balsamic,  fresh mozzarella, pine nut brittle, compressed watermelon, kalamata powder

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Challenging Chef Edward Forster, Mike A @ Hotel Lafayette
Challenging Sous Chef Scott Crombie
Course 1:

Fresh Mozzarella Salad  ( I LOVED THIS)

ed 1

Pine nuts, herbs, hay smoked mozzarella, olive tapenade

ed 2

Course 2:

Mozzarella-stuffed Quail

Braised barley, English peas, black barley burrata, pea-stained whey broth

ed 3

Course 3:

Warm Mozzarella Tart

Rhubarb and strawberry compote, long pepper, almond

Mansion on Delaware

The Mansion (of my dreams) on Delaware

And one last thing–for an amazing weekend getaway, book some dinners in this emerging culinary destination and stay at the Mansion on Delaware.  So beautiful, so comfy, so luxurious….the service impeccable but relaxed.  Amazing buffet breakfast and lovely happy hour in the beautiful sitting rooms.  We will be back as soon as we can.  Leaving is not easy.

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June 11, 2011 · 7:07 am

Toast Post: Burrata

Forget babies, storks should deliver Burrata.

Out of the way triple-cream cheese, Burrata is here.  Here for a good time, not a long time (in the wise lyrics of the Trooper song.  They used to have burrata thrown on stage during concerts.).  As much as you want your Mozzarella di Bufala to be fresh, you want your Burrata to be newborn.  You want the exterior to be delicate and tender as possible while the inside is creamy, oozy heaven.  Heaven in this case being small, elastic bits of the torn mozzarella (stracciatella) mixed with rich cream.  It should be buttery, sweet and fresh in flavour.  It should make you weep.  Just a little bit.

Makes you feel a little savage. I WANT THIS NOW!

Burrata was once upon a time made with buffalo milk but now it’s made mainly cow’s milk. Originating in Southern Italy (in Puglia) the name comes from the Italian word “burro” (butter).  You might find it wrapped in green leek-like leaves called “asphodel” and the fresher/greener the leaves, the fresher the burrata.

More importantly, I have not yet made you drool to the maximum.  Here is the burrata “fork to mouth”.  My mouth.  And I never even made it to the bread.

Crazy Good. More than Pop Tarts even.

No matter what you do, if you rip this open in the car while driving or serve it at home– please–eat it at room temperature.  Warm it in a bowl of warm water (in a plastic bag or whatever wrap it came in) if you can’t wait to get to it.  Like batteries, you can hold it under your armpit to warm it up but this is best done out of site of guests or even the general public.

Most importantly, don’t share.  That’s just a crazy idea.  Your kindergarten teacher did not know about burrata when she taught you that rule.  (Though, she was right about not eating the glue even if it was glittery and bright.)

Burrata is now available at All the Best Fine Foods every Friday (flown in from Italy) until mid-September and on offer at Obika Mozzarella Bar.

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